Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality

Journal of Food Engineering

Volumn 117, Issue 4, 2013, Pages 513-520

  Ezhilarasi, P N ^a   Indrani, D ^a   Jena, B S ^b   Anandharamakrishnan, C ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b CSIR INSTITUTE OF MINERALS AND MATERIALS TECHNOLOGY   (India)

Author keywords

Enriched bread; Freeze drying; Garcinia cowa; Maltodextrin; Microencapsulation; Whey protein isolate

Indexed keywords

DRYING; ENCAPSULATION; FOOD PRODUCTS; FRUITS; LOW TEMPERATURE DRYING; MICROENCAPSULATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; POLYSACCHARIDES; PROTEINS; QUALITY CONTROL;

ENRICHED BREAD; FREEZE DRYING; GARCINIA COWA; MALTODEXTRINS; WHEY PROTEIN ISOLATE;

THERMAL PROCESSING (FOODS);

GARCINIA; GARCINIA COWA;

EID: 84883697192     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.01.009     Document Type: Article

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